Geetie Singh-Watson is a name synonymous with organic, sustainable, and delicious pub food in the UK. For over two decades, she has been at the forefront of the ethical food movement, championing local sourcing and environmental responsibility long before it became mainstream. This article explores Geetie’s journey, her vision for ethical dining, and the innovative establishments she has brought to life.
From Opera Singer to Pub Proprietor: An Unexpected Path
Geetie’s path to pub ownership was anything but conventional. Originally harboring dreams of becoming an opera singer, she trained at the Burma Conservatoire. However, life took a different turn when she moved to London. Here, she discovered a passion for the restaurant industry, a world far removed from the stage. While working in various establishments, Geetie became increasingly disillusioned by the lack of focus on sustainability and ethical sourcing. She witnessed firsthand the poor treatment of ingredients and workers, experiences that would shape her future endeavors.
The Duke of Cambridge: Pioneering Organic Pub Fare
Fueled by her desire to create a different kind of dining experience, Geetie opened The Duke of Cambridge in Islington, London, in 1998. This wasn’t just any pub; it was the UK’s first certified organic pub, a revolutionary concept at the time. Experts scoffed at the idea, but Geetie remained undeterred. Her vision was to create a space where people could enjoy delicious, seasonal food prepared with ethically sourced ingredients, all within a traditional pub atmosphere.
The Duke of Cambridge challenged the status quo. The menu, which changed twice daily, showcased the freshest seasonal produce, much of it sourced from local farms within the Home Counties. Gone were the ubiquitous, flavorless ingredients; instead, diners were treated to vibrant dishes that celebrated the true taste of food. The pub’s commitment to ethical practices extended beyond the ingredients. Fairtrade tea and coffee were offered, and staff were treated fairly, receiving a living wage – a rarity in the industry at the time.
The Duke of Cambridge’s success was a testament to Geetie’s vision. The pub garnered numerous accolades, including a Natural and Organic Award from the Soil Association for its unwavering commitment to environmentally friendly practices. More importantly, it proved that delicious pub food could coexist with ethical and sustainable principles.
Beyond The Duke: Sharing the Vision
Geetie’s influence extended beyond The Duke of Cambridge. She became a vocal advocate for the organic food movement, sharing her experiences and passion at conferences and events. Her story resonated with those who craved a more conscious approach to dining.
In 2004, Geetie co-founded Riverford Field Kitchen alongside her husband, Guy Singh-Watson, the founder of Riverford Organic Farms. This venture further solidified her commitment to showcasing the bounty of local, organic produce. The Field Kitchen offered a unique dining experience where diners could enjoy delicious meals prepared with ingredients grown on the farm itself.
The Bull Inn: Taking Sustainability to the Next Level
In 2014, Geetie and Guy relocated to a 150-acre farm in Devon. They soon opened The Bull Inn, a refurbished eight-bedroom pub that embodied their unwavering commitment to sustainability. The Bull Inn pushed the boundaries of eco-friendly practices. The building was refurbished using upcycled furniture, and it’s powered by renewable energy sources. The menu, unsurprisingly, features an array of locally sourced and seasonal ingredients, many of them grown on the farm itself.
The Bull Inn’s success further cemented Geetie’s reputation as a pioneer in the sustainable pub scene. Within its first year of operation, the pub received recognition from prestigious publications like The Times and Sunday Times, being named the Best Eco Hotel of the Year 2020.
Geetie Singh-Watson’s Legacy: A Lasting Impact
Geetie Singh-Watson’s impact on the UK’s pub culture is undeniable. She has been a driving force behind the rise of sustainable and ethical pub dining, inspiring others to adopt similar practices. Her dedication to local sourcing, fair treatment of workers, and environmental responsibility has paved the way for a more conscious approach to the pub experience.
Beyond the individual establishments she has created, Geetie’s legacy lies in her ability to change perceptions. She has shown that delicious pub fare can be achieved alongside a deep respect for people and the planet. Her story continues to inspire restaurateurs and chefs, and her influence is likely to be felt for years to come.
FAQ’S
Who is Geetie Singh?
Geetie Singh is a restaurateur who has been a leading voice in the sustainable and organic food movement. She spent a decade working in the restaurant industry before opening the Duke of Cambridge pub in 1998, which became the first certified organic pub in the UK.
What makes Geetie Singh a sustainability hero?
Geetie Singh’s commitment to sustainability goes beyond just using organic ingredients. She is a strong advocate for:
Sourcing: Geetie prioritizes local and seasonal produce, building relationships with farmers who share her values.
Provenance: Transparency in the food chain is crucial. She ensures customers understand where their food comes from.
Standards: Setting high standards for sustainable practices throughout the entire supply chain.
Why was opening the Duke of Cambridge a significant achievement?
Opening the UK’s first certified organic pub in 1998 was a bold move. At that time, the concept of organic food was not widely embraced. The Duke of Cambridge’s success helped to demonstrate the viability and appeal of sustainable practices in the restaurant industry.
What are some of Geetie Singh’s biggest accomplishments?
Pioneering organic food: Geetie was ahead of the curve in recognizing the importance of organic and sustainable practices.
Inspiring change: The success of the Duke of Cambridge showed others that sustainable restaurants could be successful.
Shifting the food culture: Geetie’s work helped to pave the way for a broader shift towards sustainable food choices.
What advice does Geetie Singh have for aspiring restaurateurs who want to be sustainable?
While specific details may vary depending on location, Geetie emphasizes the importance of:
Building relationships: Connect with local farmers and producers who share your commitment to sustainability.
Transparency: Be upfront with customers about your sourcing and practices.
Networks: Utilize resources like the Soil Association’s Food for Life program or the Sustainable Restaurant Association for guidance and support.
Is there anything else Geetie Singh is known for?
Geetie Singh is a vocal advocate for sustainable practices beyond the restaurant industry. She is a frequent speaker at events and conferences, sharing her knowledge and experience to inspire others.
Where can I learn more about Geetie Singh?
Unfortunately, there aren’t many recent interviews or online videos featuring Geetie Singh available. However, articles like the one by Greenhouse [Greenhouse Pioneer: Geetie Singh] provide valuable insights into her work.
What is the impact of Geetie Singh’s work?
Geetie Singh’s pioneering spirit helped to:
Raise awareness: Increased public understanding of the importance of sustainable food choices.
Influence the industry: Encouraged other restaurants to adopt sustainable practices.
Empower consumers: Gave people the power to make informed choices about the food they eat.
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